Inspired by a traditional dish from the Republic of Georgia, our khachapuri recipe blends farm-fresh eggs with two kinds of cheese and fresh herbs. All of this goodness is sheltered in ovals of scratch-made dough. The results? Bites of quiche-like filling, dippy eggs, and light, crispy bread. A deliriously fine breakfast, or a great Meatless Monday entrée alongside a hearty green salad and a locavore glass of Rosé.
Khachapuri Recipe
For the dough:
INGREDIENTS
3 tbsp unsalted butter from
1 cup milk from
1 1/2 tsp granulated sugar
1 1/2 tsp salt
2 tsp instant yeast or active dry yeast
2 3/4 cups bread flour
INSTRUCTIONS
- Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
- Place the sugar and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100-110 degrees.
- Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap and let rest for 10 minutes.
- After the rest, knead until smooth: 8-10 minutes by hand, or 6-8 minutes at medium speed in a mixer. Knead in an additional 1-2 tablespoons flour if the dough is uncomfortably sticky.
- Place the dough in a greased bowl, cover, and let rise for 1-1 1/2 hours, until it increases in size by at least one-third.
For the filling:
INGREDIENTS
2 cups Moshannon cheese
1/2 cup ricotta cheese
1/2 cup crumbled feta cheese
1 large egg
2 tbsp bread flour
1/2 tsp table salt
1/2-1 tsp coarsely ground black pepper
2 tbsp coarsely chopped flat-leaf parsley
2 tbsp finely chopped chives
INSTRUCTIONS
Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor.
For assembly:
INGREDIENTS
Homemade dough
Khachapuri filling
Egg wash
8 quail eggs for garnish
Additional fresh herbs for garnish
INSTRUCTIONS
- Line two baking sheets with parchment. Turn out the risen dough onto a lightly floured surface and divide it into 4 equal pieces.
- Roll each piece into an oval shape about 10 inches long and 6 inches wide. Cover with greased plastic wrap, and let rest for 15 minutes.
- Spoon ¼ of the cheese mixture into the center of each and spread to within 1 inch of the edges.
- Pull the dough’s edges up around the cheese, folding and twisting the ends to form a boat shape.
- Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375 degrees with two racks toward the center.
- Brush the exposed edges of the khachapuri with an egg wash and bake for 15-20 minutes, until they feel set; they will not have started to brown nor will the filling be bubbly, but don’t worry! They’ll continue to bake once you add the egg-and-butter garnish.
- Remove from the oven and use the back of a spoon to make an indentation about 3 inches across in the filling of each khachapuri. Crack two quail eggs into each and bake for an additional 8-10 minutes (for soft-set eggs), or 12-15 minutes (for firmer eggs).
- Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.
Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / Dinnerware courtesy of Blue Pheasant
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